Sauteed Greens

We’ve been enjoying this with a few scrambled eggs for lunch and breakfast. It would also make a great side dish. This is my favorite combination of greens. The mix of chard, kale, and arugula give the dish dimension, but it would also be good with just one type or a different combination, depending what you have on hand. I'm a lazy cook, and usually end up adapting recipes for what I have coming out of the field (or more realistically what is in my fridge right now), instead of shopping for a recipe, and this recipe lends itself very well to adaptation. No white wine vinegar - try apple cider vinegar or lemon juice. No onion - use a bunch of scallions. No chard - use those beet greens at the back of your fridge. Make it work for you. 

1 tbsp butter 

1 fresh onion 

1/2 bunch of chard

1/3 bunch of curly kale

1 bunch arugula 

2 cloves garlic, minced 

1 tsp minced hot pepper (optional)

1/2 tsp soy sauce

1/2 tsp white wine vinegar 


Slice onions and remove stems from kale and chard. Dice chard stems. Roughly chop greens. Heat cast iron skillet (or pan of choice) over low heat. When hot, melt butter and add onions. Allow onions to cook for 3-5 minutes, stirring occasionally, until they start to become translucent. Add garlic, hot pepper, and chard stems and turn heat up to med/low. Cook for about 5 more minutes and then begin to add greens (as many as you can fit in the pan at a time), starting with the toughest - curly kale, then chard, then arugula. It may take a few minutes for the first greens to cook down enough to make enough room for all of them, don’t sweat it. Once you have all the greens in the pan add the soy sauce, vinegar, and salt to taste. Cook for a minute more, or until all greens are a little wilted. Enjoy!